Torta ahogada
- Low in lactose
Derived from ingredients – check the package label.
- Good for lunch
Less suited for breakfast, for dinner, as a snack.
Six small Mexican sandwiches with slowly braised pulled pork, generously soaked in tomato chilli sauce; about 433 g including sauce per serving.
6 servingsFinal yield 2,600 g
Ingredients
- 400 gBread, French or Vienna
- 600 gPork, fresh, shoulder, whole, separable lean and fat, raw
- 750 gTomato sauce, canned, no salt added
- 260 gOnions, raw
- 50 gPeppers, hot chili, red, raw
- 40 gPeppers, jalapeno, raw
- 900 gBeverages, water, tap, drinking
- 10 gOil, olive, salad or cooking
- 1 gSalt, table
Method
- Cut pork shoulder into 3 cm cubes; chop onion, chilli and jalapeño.
- Fry pork in 10 g oil at 180 °C for 8 minutes. Add half the onion, 900 g water and salt; braise covered at 95 °C for 150 minutes until shoulder pulls apart under two forks. Shred pork and retain broth.
- Blend all the broth remaining after braising with 750 g tomato sauce, chilli and jalapeño. Simmer for ten minutes.
- Divide the bread into six small sandwiches and fill with shredded pork and remaining onion. Put in deep plates, pour over all the sauce and serve immediately.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,908 kcal
- Protein
- 159.2 g
- Fat
- 130.5 g
- Total carbohydrate (by difference)
- 278.6 g
- Total dietary fibre (USDA)
- 26.3 g
- Saturated fatty acids
- 41.4 g
- Sodium
- 3,320.4 mg
- Salt (sodium × 2.5)
- 8.3 g
Per serving
- Protein26.5 g22%
- Fat21.7 g40%
- Total carbohydrate (by difference)46.4 g38%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 484.7 kcal
- Protein
- 26.5 g
- Fat
- 21.7 g
- Total carbohydrate (by difference)
- 46.4 g
- Total dietary fibre (USDA)
- 4.4 g
- Saturated fatty acids
- 6.9 g
- Sodium
- 553.4 mg
- Salt (sodium × 2.5)
- 1.4 g
Per 100 g of finished food
- Energy
- 111.8 kcal
- Protein
- 6.1 g
- Fat
- 5 g
- Total carbohydrate (by difference)
- 10.7 g
- Total dietary fibre (USDA)
- 1 g
- Saturated fatty acids
- 1.6 g
- Sodium
- 127.7 mg
- Salt (sodium × 2.5)
- 0.32 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten
May contain: Egg, Soy, Milk, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal